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Mini Christmas Tree Cheesecakes Recipe

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4.7 from 149 reviews

These Mini Christmas Tree Cheesecakes are a delightful festive treat featuring a buttery graham cracker crust, creamy cheesecake filling, and a festive cranberry topping shaped like Christmas trees with whipped cream. Perfect for holiday celebrations, these bite-sized cheesecakes combine tangy and sweet flavors with a beautiful presentation.

Ingredients

For the Crust

  • 200g Graham cracker crumbs (or digestive biscuits or gluten-free alternatives)
  • 50g sugar (adjustable to taste)
  • 75g unsalted butter (melted, can be replaced with margarine)

For the Filling

  • 500g cream cheese (low-fat option available)
  • 200g sour cream (or Greek yogurt as substitute)
  • 30g cornstarch (optional, recommended for consistency)
  • 2 tsp vanilla extract (or almond extract)
  • 3 eggs (can substitute with flaxseed eggs or silken tofu for vegan option)

For the Topping

  • 200g fresh cranberries (or raspberries or strawberries)
  • 50g icing sugar (or sugar alternatives)
  • 200 ml whipped coconut cream (dairy-free alternative)
  • 1 tsp lemon juice (or lime juice)
  • Orange zest (optional, for added citrus flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 165 °C (325 °F) to prepare for baking the crust and cheesecake.
  2. Prepare the Crust: In a large bowl, thoroughly mix the graham cracker crumbs, sugar, and melted butter until evenly combined and crumbly.
  3. Form the Crusts: Press the crust mixture evenly into the bottom of 12 muffin tins to create individual bases and bake for 5 minutes to set.
  4. Prepare the Cheesecake Filling: Beat the cream cheese and sugar in a separate bowl until creamy and smooth, then add the eggs one at a time, mixing gently after each addition for a smooth batter.
  5. Assemble Cheesecakes: Spoon the cheesecake filling evenly over the cooled crusts in the muffin tins.
  6. Bain-Marie Baking: Place the muffin tin inside a larger baking dish and fill it with hot water to create a water bath. Bake the cheesecakes for 18-22 minutes until set but slightly jiggly in the center.
  7. Cool and Refrigerate: Let the cheesecakes cool for one hour at room temperature, then refrigerate for at least 3 hours to fully set and chill.
  8. Cook Cranberry Topping: Simmer fresh cranberries with sugar and a splash of water until they thicken into a glossy sauce.
  9. Whip the Cream: Whip the coconut cream with powdered sugar and vanilla extract until fluffy and able to hold shape.
  10. Decorate: Spoon the cranberry topping onto each cheesecake, then pipe the whipped cream into charming Christmas tree shapes for a festive finish.

Notes

  • For a vegan version, substitute eggs with flaxseed eggs or silken tofu and use dairy-free alternatives for cream cheese and sour cream.
  • Adjust sugar levels according to taste preference, especially if using sweeter or tart alternatives for toppings.
  • Use a water bath (bain-marie) to ensure even baking and prevent cracking of the cheesecakes.
  • Allow adequate refrigeration time for the best texture and flavor development.
  • Alternative toppings such as raspberries or strawberries can be used to suit different tastes.
  • Orange zest in the topping adds a subtle citrus note enhancing the festive flavor.

Find it online: https://oliviabakes.com/mini-christmas-tree-cheesecakes-recipe/